Jessica Merchant's Blog, page 354

October 2, 2017

Slow Cooker Buffalo Chicken Chili.

My only words for this bowl: OH MY GOSH.


slow cooker buffalo chicken chili I howsweeteats.com


If you’re a buffalo wing flavor fanatic like we are, you’ve gotta try this slow cooker buffalo wing chili. It might be my new favorite chili recipe even though I make a new favorite chili recipe every single year and two days ago I made a totally different chili recipe that in three weeks, I will probably deem my new favorite chili recipe.


SORRY.


I can’t help it. Run on sentences and all.


slow cooker buffalo chicken chili I howsweeteats.com


Ooooh this chili is so perfect for game day or a cool fall day in general. I used cooked and shredded chicken but if you’re more of a ground beef person then you could totally do ground chicken too. You can make it however you’d like!


I ended up cooking this big pot of love overnight and our house smelled like absolute heaven. It is so delicious and one thing that I really love is that it’s kind of customizable based on how much buffalo wing flavor you want. I thought it was strong enough while still being “chili” enough. Eddie was into it to. My brother who is a buffalo wing fanatic drizzled more wing sauce over top because he wanted more of the flavor.


slow cooker buffalo chicken chili I howsweeteats.com


My favorite part, obviously, are all the toppings. Life is alllllll about the toppings. If you’ve been following along then you know that I have my perfect “buffalo wing” topping combination that includes:


Fresh cilantro


Sliced scallions


Fresh chives


Crumbled blue cheese


And a spritz of lime if you’re into it.  Sometimes avocado depending on the dish, for that creamy and cooling factor. And a bit of sliced jalapeño if you want more heat!


slow cooker buffalo chicken chili I howsweeteats.com


Plus an extra drizzle of wing sauce, always. Maybe a slight drizzle of ranch if that’s your thing. Sometimes it’s my thing, but only very rarely in these buffalo wing sitches. Usually not my thing. Dipping pizza crust in ranch is my worst night. You can un-internet friend me now.


Also though! In this case, some crumbled up tortilla chips went on top. What is chili without them? That are just salty perfection. These ones are actually sweet potato tortilla chips and oh so good. Major flavor explosion.


slow cooker buffalo chicken chili I howsweeteats.com


This is one of those recipes that will make our dinner rotation once a week or every other, easily. Eddie isn’t a huge soup fan (ugh!) unless it’s a hearty chili, so this is a winner that makes us all happy.


Plus, I’m super into the idea of buffalo chicken chili cheese fries. DEAD.


slow cooker buffalo chicken chili I howsweeteats.com


Seriously, I want nothing else in this bowl!


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Slow Cooker Buffalo Chicken Chili



Yield: serves 4 to 6






Cook Time: 4 hours







Ingredients:

1 tablespoon olive oil
1 sweet onion, diced
1/2 cup diced celery
1 (14 ounce) jar roasted red peppers, drained and chopped
4 garlic cloves, minced
1 tablespoon smoked paprika
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked and shredded chicken
1/2 cup beer
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can fire roasted diced tomatoes
3/4 cup buffalo wing sauce
2 (14 ounce) cans pinto beans, drained and rinsed
1 (14 ounce) can cannellini beans

for topping:



extra wing sauce
grated sharp cheddar
crumbled blue cheese
sliced green onions
freshly sliced chives
lime wedges for spritzing
avocado slices



Directions:

Note: my slow cooker has the ability to sear and sauté, so I can do everything in the cooker. If yours does not do this, sauté the veggies in another pot on the stove, or just add everything into the slow cooker together and don’t worry about sauteing the veg!


Heat the olive oil in your slow cooker or in a saucepan over medium heat. Add the onions, celery, red peppers and garlic and stir. Stir in the paprika, chili powder, cumin, salt and pepper. Cook until the veggies soften slightly. Stir in the cooked, shredded chicken. Add in the beer and let it simmer until it reduces by about half. At this point, either transfer the mixture to your slow cooker or turn your slow cooker to the low setting. Add the crushed tomatoes, fire roasted tomatoes, wing sauce, pinto beans and cannellini beans. Cover and cook on low for however long you need – since the chicken is cooked, this chili is technically “done,” but letting it cook for a few hours will deepen the flavor! I like to cook it for about 4 hours on low, but you can cook it for 2 hours or even 8 hours – whatever you have. I would just keep it on the low.


When it comes time to serve, serve in bowls with toppings of extra wing sauce, grated cheddar cheese, crumbled blue cheese, green onions, chives, avocado and lime wedges!


(Also, if you prefer the ground meat texture to chili over shredded chicken, brown 1 pound of ground chicken with the veggies and use that as your meat instead!)










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Did you make this recipe?

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Could probably survive on toppings alone.



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Published on October 02, 2017 03:45

October 1, 2017

Weekend Photo Diary: Adventures in Apple Picking!

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Last weekend we went apple picking at Soergels, which I think is the best place around to go apple picking! Their fall fest is so much fun, the apple cider doughnuts are unreal, there are so many pumpkins to choose from and even though it was ten million degrees, we had such a blast picking apples. We’ve almost made it throw the entire bag that we’ve picked and Max has eaten at least one every day.


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adventures in apple picking I howsweeteats.com


adventures in apple picking I howsweeteats.com


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adventures in apple picking I howsweeteats.com


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So happy it’s fall! xoxoxoxo


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Published on October 01, 2017 15:16

September 30, 2017

Currently Crushing On.


Happy weekend! I hope you have another great few days of autumn here. Our weather has finally cooled down and I’m so excited. Celebrating with pumpkin coffee cake and chai ice cream which I will tell you about so soon!


P.S. don’t forget that I shared my beauty favorites earlier in the week. And I also made a cool DIY coffee cart for Crate and Barrel right here!


A peek at my favorite links from the week!


how beautiful is this browned butter buckwheat cake?


and the most gorgeous chocolate chip cookie cake too.


spiced pear sangria, yes please!


these meatballs with polenta look unreal.


craving some of this chorizo spiced pumpkin pasta.


harvest squash stuffed shells. alllll over these!


adorable DIY rainbow pumpkins.


this chicken bacon sweet potato soup sounds soooo good.


oh my. caramel oatmeal pumpkin bars. all the feels.


loving this roasted broccoli pesto pasta.


really into the pumpkin today. chocolate pumpkin bread!


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Published on September 30, 2017 03:45

September 29, 2017

Salted Dark Chocolate Chunk Cookies.

I’ve been keeping secrets and holding these cookies back from you.


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These salted dark chocolate chunk cookies have been our family’s favorite for months now. I made them TWICE during Eddie’s birthday week and he keeps requesting them even though he “doesn’t like salted chocolate chip cookies.” YOU KNOW.


So, of course for his birthday I had to make the cookies that he “doesn’t like” multiple times during the week. Only because he asked.


salted dark chocolate chunk cookies I howsweeteats.com


It’s okay. He has now given in to the salt + cookie monster and realized the true potential of this fantastic, classic combination.


salted dark chocolate chunk cookies I howsweeteats.com


A little sprinkle of salt, err…. okay, maybe a salt shower, on these cookies right before baking turns them into the most delicious savory and sweet combo. They are chewy but some edges are crunchy and they are my absolute dream cookie at the moment, which is saying a lot since I’m not very into sweets right now.


salted dark chocolate chunk cookies I howsweeteats.com


The dough is awesome too!


Want to hear another secret? I’m not a huge cookie dough lover. Like I don’t enjoy (or ever order) cookie dough ice cream nor do I buy cookie dough just to eat the dough. At the moment my worst nightmare is the cookie dough shops that serve those huge scoops of cookie dough in a cone or cupcake because it looks like SO MUCH rich, raw dough.


I know it’s not technically RAW, like with eggs and stuff, but I don’t want to eat that much dough! Have you eaten at one of these places? Do you love it? Am I 100% crazy and totally missing out?


I’ll take some gelato instead, thanks.


salted dark chocolate chunk cookies I howsweeteats.com


After I had Max, we got into this terrible yet wonderful habit of keeping tons of cookie dough in the freezer. We would have a cookie every single night and it was the best thing ever. I will surely have these lactation cookies on hand too but I also like to have regular chocolate chips. SO, next week, I’m going to make two batches of these and freeze the scoops, minus the salt. I’ll salt shower them right before baking!


Not really planning on making any freezer meals, but freezer cookies? Heck yes.


salted dark chocolate chunk cookies I howsweeteats.com


Now this makes a pretty freaking good weekend plan, right?


salted dark chocolate chunk cookies I howsweeteats.com






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Salted Dark Chocolate Chunk Cookies



Yield: makes about 15 to 18 cookies










Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted
1 cup loosely packed brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
8 ounces dark chocolate, chopped – I like big and small pieces
coarse sea salt for sprinkling



Directions:

Preheat the oven to 325 degrees F. Line a baking sheet or two with parchment paper.


In a bowl, whisk together the flour, baking soda and salt.


In the bowl of your electric mixer, beat the butter and sugars until combined and fluffy, about 5 minutes. Beat in the egg and egg yolk until just combined. Beat in the vanilla extract. With the mixer on low speed, beat in the dry ingredients until just combined. Beat in the chopped chocolate.


Use an ice cream scoop or a spoon, scoop or drop 1 1/2 to 2 tablespoons of dough on to the baking sheet, leaving about 2 inches between. Sprinkle each dough ball with coarse salt.


Bake for 12 to 15 minutes, until set in the center and slightly golden. Let cool completely – these are amazingly chewy once cooled!









recipe from my giant rainbow cookies



All images and text ©How Sweet Eats.







Did you make this recipe?

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I’m thinking peanut butter ones come next.



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Published on September 29, 2017 03:45

September 28, 2017

September Favorites: Beauty.

Best time of the month is here!


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A look at all of my favorite beauty products… let’s go! I don’t have a ton, but what I have here I really LOVE.


I’m still really loving and using that Quai memory mist and the Drunk Elephant Lala Whipped Cream.


So… I went a little Fenty beauty nuts this month! One night shortly after it launched, I got sucked into a youtube vortex of reviews. I didn’t order the primer or foundation because I never really wear those things (and I’m currently still using up the Bare Minerals Bare Pro Foundation, which is pretty good, and I don’t need another one!) but I wanted to try the match stix and a highlighter. The highlighter is okay, but it’s just not super smooth and silky? I got the fire crystal/lightening dust combo. I’ve still been using it though, I just can’t classify it as a favorite.


Below is what I’m loving the most this month!


Fenty Beauty Match Stix Contour in Amber. Oh my gosh, I am in LOOOOOVE with this! This is by far the best thing to contour I have ever used, in terms of shade and formula. The color is perfect for my skin. I’ve been blending it out with my old Nars Ita brush (it’s like over five years old maybe?!) and it is a dream. I obviously don’t contour often or everyday, but I’ve had a lot of stuff lately that has required more makeup and I’ve found myself using this almost daily. It looks so natural and I adore it. Now I will say that I bought the trio and don’t care for the light shade (which is supposed to be concealer, I think? Or a light, matte highlighter) at all. It tugs on your skin and doesn’t work since my skin is dry. I also don’t 100% love the shimmer highlight (called starstruck) it came with – I have a few other stick highlighters I like more. But I’ve still be using that. The contour however? Perfect.


september beauty favorites I howsweeteats.com


Fenty Beauty Gloss Balm Universal. This may seem a bit plain and boring to put into a favorites and maybe it is, but I adore this product and have been wearing it everyday. First, it feels so soft and wonderful on the lips. Second, I love the shade. It’s much more fall appropriate than the usual lighter pink glosses I use. It really is JUST a gloss, but it adds a slightly warmer color to my lips. And it smells like heaven.


Bite Beauty Amuse Bousche Liquify Lipstick in Supreme. A lot of you keep asking what I’m wearing in my videos and it’s this! I love this lipstick because it’s not dry and matte like most other liquid lipsticks. It also lasts forever. I just don’t think you can ever go wrong with Bite Beauty lip products. I’m also still loving the Pat McGrath shade I mentioned last month, but that is 100% matte and a bit more drying on days when I need lipstick for, like, 12 hours straight.


september beauty favorites I howsweeteats.com


Dose of Colors Liquid Lipstick in Stone. Okay so this is a total lip favorites post apparently, but I have wanted this color for a year or two and I’m OBSESSED with it. I wore it in a ton of the videos I shot last week so I will link to them next month. It’s the perfect neutral dusty purple-pink shade if you’re cool-toned!


SKII Facial Treatment Essence. Ughhhh yes I am still absolutely LOVING this. I bit the bullet last week and bought a slightly larger bottle from Nordstrom since it was 15% off. My plan was to wait until the VIB sale at Sephora, but I’d rather get the Nordstrom notes than get Sephora points that I never use. I’ve been using it sparingly because I don’t want to run out. I don’t know WHAT it is about this but I can say my skintone is more even, it hasn’t been dry or flakey at all, no breakouts, nothing. I swear it’s a miracle worker.


september beauty favorites I howsweeteats.com


Tom Ford Noir Pour Femme. If you’ve been following me then you know this is nothing new – it’s been a scent I’ve worn a lot for the last two years. I tend to shy away from it in the summer since it’s more warm and strong, but I’ve been in such a fall mood that I started using it daily again and I just want to inhale it. I love the scent of this on my skin so much. It reminds me of fall and winter and I get so many compliments on it.


Elizabeth and James Nirvana Bourbon. And if I haven’t been wearing the Tom Ford, I’ve been all over my Nirvana Bourbon! This is another favorite fall/winter scent of mine and I can’t get enough. It’s my favorite in their line and one that I just gravitate towards constantly. Maybe I’ve been wearing perfume so much because I know that once the baby is here, I won’t be wearing it at all!


september beauty favorites I howsweeteats.com


Annnnd that’s a wrap! I know that I don’t have any drugstore or less expensive products this month, but I just haven’t found anything that I’ve LOVED, you know? Definitely want to hear what you guys are liking and into this month. What holiday releases are you all over? I’ll admit that I’m sort of into this Natasha Denona Lila palette (do not need it at ALL!) but that’s it. However, I did see Tarte has a blush book out and I have one from last year that I use all the time. Love to travel with it! I don’t need another but if you’re looking for gifts, that’s a great one!


{as usual, none of this is sponsored and all of these products were purchased by me. i am not affiliated with any of the companies above, nor do i accept free products. just love to talk about what i like, makeup junkie to makeup junkie. there are some amazon and general reward style affiliate links above. thank you for being here!}


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Published on September 28, 2017 13:00

Maple Honeycrisp Margaritas.

Just looky here. Look how I have you covered for the weekend!


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Can you tell how much I’m ALLLLLL about the fall drinks right now? I have had so much fun creating the mocktails and even few cocktails in this season. So I’m trying to decide which cocktail will be the first to make after baby! I’m heavily leaning towards apple cider sangria but I am really feeling these honeycrisp margaritas too.


Maple honeycrisp margaritas should be added to every weekend until November – I declare it. 


maple honeycrisp margarita I howsweeteats.com


When I first was testing out this recipe in early August, I had no idea that we’d be in this crazy heat wave here in PA come late September. But that’s what I love about an apple margarita. It’s sort of warming but at the same time, on the rocks and super refreshing. A total winner if you ask me.


maple honeycrisp margarita I howsweeteats.com


I’ve made apple cider margaritas before but these ones definitely take on another flavor. A bit more warming from the maple and a hint more honeycrisp-y from the syrup. There is a pinch of cardamom in the sugared rim so you most definitely have that whole “what IS that… ” flavor going on.


maple honeycrisp margarita I howsweeteats.com


That’s what I love most about them! The honeycrisp syrup. And the maple syrup! Obviously. Broken record… that’s me.


The only thing I hate about honeycrisp season is how short it is. They will probably be gone come the end of October which means I will settle for something pomegranate-y or hot chocolate like but uhhhh… not complaining.


maple honeycrisp margarita I howsweeteats.com


Since we went apple picking last weekend, I’m now on a mission to make it to all of our favorite pumpkin patches for the remaining weekends of fall. I like us to be as absolutely basic as we can. I mean, if you can’t be wonderfully basic in the autumn months, when even CAN you be basic? There is nothing I love more than making the rounds to the local farms, testing the apple cider donuts, mayyyyybe having some pumpkin or cinnamon ice cream… you know. The usuals.


Taking way too many pics of fall spam in the form of leaves and fairytale pumpkins and what not and figuring out if it’s still okay to instagram that junk since people like to unfollow if you instagram one thing that doesn’t fit your theme. I’m very pro-pumpkin on instagram so send me all your pink and green and blue ones!


maple honeycrisp margarita I howsweeteats.com


And enjoy this maple honeycrisp margarita on me! Lots of ice please.


maple honeycrisp margarita I howsweeteats.com






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Maple Honeycrisp Margaritas



Yield: makes 1 serving, is easily multiplied




Total Time: 15 minutes









Ingredients:

1 1/2 ounce gold tequila
1 ounce Grand Marnier liqueur
2 ounces honeycrisp syrup
1 ounce apple cider
1 ounces maple simple syrup
1 honeycrisp apple, thinly sliced

cinnamon sugar rim



maple syrup for coating
3 tablespoons raw sugar
1/2 teaspoon ground cinnamon
pinch of ground cardamom

maple simple syrup



3/4 cup maple syrup
2/3 cup water

honeycrisp syrup



2 honeycrisp apples, peeled and diced
1/4 cup water
sugar



Directions:

Fill a cocktail shaker with the tequila, grand marnier, apple cider, simple syrup and ice and shake for 30 to 60 seconds until combined. Fill a glass with crushed ice and honeycrisp slices and pour the margarita over top.


cinnamon sugar rim


Coat the rim of each glass in maple syrup using a spoon or parchment paper. On a plate, stir together the sugar, cardamom and cinnamon. Dip each glass in the sugar to coat.


maple simple syrup


Combine the syrup and water in a saucepan over medium low heat and bring to a simmer, whisking to combine. Turn off the heat and let the mixture cool completely. Store in the fridge in a sealed container.


honeycrisp syrup


Place the apples and water in a saucepan and heat over medium heat. Cook until the mixture is simmering and the apple is tender and begins to break down. Transfer the mixture to a blender or food processor and puree until smooth and blended. Strain over a fine mesh sieve into a measuring cup.


The amount of honeycrisp juice you have is how much sugar you need. If you have 1/2 cup, use 1/2 cup sugar. Equal parts. Place both the honeycrisp juice and the sugar in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is simmering. Remove from the heat and let cool completely. Store in a sealed container in the fridge.










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Cheers to being able to wear a scarf this weekend!



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Published on September 28, 2017 03:45

September 27, 2017

Banana, Bourbon and Pecan Baked Oatmeal.

I’m convinced we all would like oatmeal if we made it with bourbon.


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Oh yes. We are going there today. Making banana, bourbon and pecan baked oatmeal. I’m thinking we can call it lunch or dinner too because it’s just that good. It’s certainly perfect for brunch. Or breakfast by yourself.


Or Saturday night… I mean that sounds just as good to me.


banana, bourbon and pecan baked oatmeal I howsweeteats.com


This recipe comes from Megan’s of Country Cleaver’s new cookbook, Cast Iron Gourmet, which makes anything and everything in a cast iron pan! It is so cool – there are SO many recipes I want to try and it’s another one of those books where tons of pages have a corner turned down.


I’m obsessed because there are lots of savory recipes and tons of sweet ones too and it’s like the best of both worlds.


My mom still uses a cast iron skillet that is close to 100 years old (maybe older?) and my goal in life is to have one just like her. Hers is PERFECT is she never even has to season it or anything anymore. Megan’s book also talks about cleaning and seasoning your cast iron which, um, hello I’ve needed for years because I’ve actually thought that I ruined multiple cast iron pans before. OOOPS.


Perhaps my most favorite memory involving cast iron, however, involves Eddie ramming his foot into a cast iron skillet at like 5AM one morning in a sleep haze shortly after we were married and still hadn’t fully unpacked. I don’t know why I laughed so hard.


banana, bourbon and pecan baked oatmeal I howsweeteats.com


But anyhoo.


Let’s break down the deliciousness of this baked oatmeal. It’s baked with cream and bourbon and tons of cinnamon. And bananas! Even maple syrup! Some evaporated milk which is like the most delicious stuff ever. Oh oh oh and topped with toasted pecans. And more bananas. And cinnamon!


It has butter too. How could this be bad?


banana, bourbon and pecan baked oatmeal I howsweeteats.com


It’s just a mess of comfort in a bowl! So insanely delicious and wonderful and comforting and warming. Perfect for fall even though I’m sweltering in late September since it’s 90 degrees. I’m not hating life or anything.


banana, bourbon and pecan baked oatmeal I howsweeteats.com


However, even with the heat wave I refuse to miss these first few weeks of delicious autumn recipes, like loads of apples and warm soups and baked oatmeals and even last night I miiiiiiight have made beer cheese and pretzel buns for dinner after making them for a cooking class on Monday evening.


Just might have. Not definitely DID. For sure.


banana, bourbon and pecan baked oatmeal I howsweeteats.com


The thing for me is that baked oatmeal is by far my favorite way to eat oatmeal. It just adds something so much… more. It’s almost cake-like or something. I can try with all my might to make warm, fresh cooked oatmeal in the morning and enjoy it, but I never can get into it.


Unless I start adding loads of brown sugar and bourbon to it?


Hmmm. That might work.


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Banana, Bourbon and Pecan Baked Oatmeal



Yield: serves 4 to 6




Total Time: 1 hour





Cook Time: 45 minutes







Ingredients:

2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted and cooled
2 teaspoons vanilla extract
1/3 cup maple syrup
1/4 cup bourbon
1 large egg
1 (12 ounce) can evaporated milk
1/4 cup half and half
2 ripe bananas, mashed
1/2 cup chopped pecans, plus extra for topping
extra bananas and cream for serving



Directions:

Preheat your oven to 350 degrees F.


Whisk the oats, baking powder, salt and cinnamon together in a skillet. Add the butter, vanilla, maple syrup, bourbon, egg, milk, half and half, mashed bananas and pecans. Stir together until combined.


Bake for 35 to 45 minutes, or until the oatmeal is set and the top is golden. Let it sit for a few minutes to set. Serve with banana slices, pecans, cinnamon and cream!









recipe from cast iron gourmet



All images and text ©How Sweet Eats.







Did you make this recipe?

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I appreciate you so much!


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This is still a health food, right?



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Published on September 27, 2017 09:53

September 26, 2017

Tuesday Things.


1. How absolutely stunning are these pumpkin crepes with whipped mascarpone? WANT.


2. I can hardly contain my excitement since This Is Us returns tonight. I’m also petrified of bawling my eyes out the entire time. In the meantime, I’ve felt like feeling some horrific secondhand embarrassment so I’ve been watching the newest season of Fuller House while editing photos.


3. Here’s a look at a week of my favorite dinners with the kitchn. And my cutie Max!


4. I’m so weirdly interested in people’s daily routines and also love Jo Malone, so this is my read this week. Also, if you’d like to indulge me and list your daily routine below (wow don’t I sound like a stalker), I’d be ever so interested!


5. We went apple picking on Saturday and it was 90 degrees and the hottest I’ve ever been in my life. Like I can’t even EXPLAIN how hot!


6. While I’m on the subject of complaining, last week I had to have my first root canal ever after chipping that tooth on a croissant and while it wasn’t horrible (aside from being in a DECLINED position on my back during this last month of pregnancy omg), I wasn’t in any pain before and now I can’t even chew. I’ve been really fun the last few days.


7. Over the last few days there has been SO many beauty products on sale at Nordstrom – my beauty faves will come later this week, but I wanted to mention it in case the sale ends! I like the Nordstrom sales better than the Sephora VIB sale because even though it’s a little less (15% vs 20%), you get Nordstrom notes to spend, whereas Sephora just gives you points that I rarely use.


8. Speaking of, tell me – what are you go-to booties for the season? Even if it’s still 90 degrees where you’re at like it is here. Cue huge eye roll.


9. Can’t believe I’m even asking this when you guys know what a huge pen-and-paper person I am. But what is your favorite digital planner or calendar that gives you reminders? I have major mom/pregnancy brain and keep missing things on my list and it’s making me crazy. I need something that reminds me constantly! Also, p.s. the nourished planner is on sale now too! I love this planner.


10. Because it never gets old. EVER. It’s decorative gourd season.


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Published on September 26, 2017 11:28

September 25, 2017

Smothered Skillet Chicken with Thyme Butter Mushrooms.

I will do whatever it takes to convince you to make this for dinner tonight.


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You guys. This is what I am calling our MOST favorite chicken recipe of 2017 – the absolute BEST chicken recipe that everyone in this house can’t get enough of. This skillet chicken and mushrooms is unreeeeeal. The gravy? You will want to drink it. The crispy chicken skin? You might fight over it. The flavor here is so incredible that I’m actually mad that I’m not making this for our dinner tonight.


smothered skillet chicken with thyme butter mushrooms I howsweeteats.com


So I know this may not be the prettiest looking dinner… in fact it might be one of the ugliest things I’ve ever photographed. BUT.


The flavor is so, so good.


This is a take on Craig Claiborne’s smothered chicken from the New York Times. If I could tell you just HOW many times I have made this chicken this year? I mean, I can’t even count. Probably 20? Maybe more.


It’s technically a recipe for chicken under a brick and for my “brick,” I use a plate with two ten-pound dumbbells on top. Ha! So you don’t really need an actual BRICK, you just need something super heavy that can evenly weigh the chicken down. And you’re going to cut the backbone out of the chicken. Don’t freak out! It’s so easy once you do it.


Yessss. I know it looks semi unappealing. And yessss. Sometimes the most unappealing things are the best.


smothered skillet chicken with thyme butter mushrooms I howsweeteats.com


By far, the most delish part about this chicken, well, besides the gravy annnnd besides the actual chicken, is how crispy the chicken skin gets. I was making this recipe a TON before our kitchen remodel then had to take a brief hiatus when that happened. But it was one of the first meals I made once our kitchen was put back together. And now, I make it almost weekly. I don’t tend to make it a ton in the summer months because it does warm up my kitchen quite a bit since I have a gas stove. And the whole gravy thing is more comfort food to me, not a hey-let’s-sit-on-the-deck-with-white-wine-and-caprese-salads sort of thing. You know?


And even though it’s been horribly hot here (I have unapologetically fully transitioned to fall soooooo I’m just OVER it), I’ve still be making this recipe constantly since late August because it’s just so dang good. Like SO good.


I’ve wanted to tell you about it. Wanted to blog about the recipe. But it looks like this and… and… I just decided to do it.


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The chicken cooks in a cast iron skillet and then you use the drippings to make a gravy, which it continues to cook in. Oh my gosh. I am not a huuuuge chicken person, especially when I am pregnant (like I want nothing to do with the stuff), but I could eat a plate of this chicken with some gravy drizzled over top and call it a day. Nothing else needed. No sides. Nada. Absolutely delicious and so satisfying.


HOWEVER. One of the things I really love to make with it are these thyme-buttered mushrooms. They get so soft and juicy and make for the most perfect topping or side dish or just accompaniment to the chicken. So flavorful and wonderful. Also kind of reminds me of this old school recipe I shared yearssss ago for caramelized chicken with mushrooms that is still a huge favorite of ours too. And yours! I always get emails and messages about that recipe even years later, so this one here is a must-try then.


But for now, I must scream from the rooftops about how you should make THIS one. And maybe make it with mashed potatoes too. I mean, just sayin’.


smothered skillet chicken with thyme butter mushrooms I howsweeteats.com





Skillet Smothered Chicken with Thyme Butter Mushrooms




Yield: serves 4




Total Time: 1 hour 30 minutes




Ingredients:

1 (3 to 4 pound) whole chicken
1 teaspoon salt
1 teaspoon pepper
2 garlic cloves, minced
2 to 4 tablespoons all-purpose flour
1 1/2 to 2 cups chicken stock

thyme butter mushrooms



16 ounces sliced mushrooms
3 tablespoons unsalted butter
1 teaspoon olive oil
2 teaspoons fresh thyme
salt and pepper



Directions:

Note: for this recipe, you want something super heavy, like a brick or a small baking dish filled with weights. I actually use a 6x6 inch baking dish or a plate and place two 8-pound weights inside of/on it!


Take the chicken and spatchcock it - meaning you want to cut out the backbone and flatten it. It's intimidating at first, but once you do it, it's get easy! Here is a photo tutorial on it. Season the chicken with salt and pepper.


Heat a large cast iron skillet over medium heat. Add the butter and once it's melted, place the chicken skin-side down in the skillet, tucking the wings underneath. Place the plate or dish on top and put your weight (brights/weights/cans/etc) on top of it. Cook for 25 to 30 minutes, until the skin is crispy and golden brown.


Remove the weights and place and carefully flip the chicken over so it's skin-side up. Replace the plate and weights and cook for 15 to 20 minutes more.


After 20 minutes, transfer the chicken to a plate. It's okay if it starts to fall apart here! I like to leave all of the fat in the skillet unless there is a ridiculous amount (I like up to about 1/4 cup in the skillet). Whisk in the minced garlic and the flour to create a roux - you want the mixture to be golden in color and smell fragrant. Very slowly whisk in the stock, whisking the entire time until the mixture thickens. Once it's thicken, add the chicken back to the skillet, skin-side up. Cover with the plate and weights again and cook for 20 to 30 minutes.


To serve, pull the chicken apart (it should fall apart on its own!) and place it on a plate. Cover it with some of the gravy and the thyme butter mushrooms. We adore this just as chicken and mushrooms, but it's to die for with potatoes (roasted or mashed) and rice too!


thyme butter mushrooms


Heat a large skillet over medium-low heat and add the butter and olive oil. Add in the mushrooms, stirring to coat, and cook until they are soft and juicy, stirring often, about 6 to 8 minutes. Stir in the thyme. Sprinkle with salt and pepper. Turn off the heat.





[from NYT craig claiborne's smothered chicken]






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And forgive it for its lack of beauty.


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Published on September 25, 2017 03:45

September 23, 2017

Currently Crushing On.

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Happy first weekend of fall! I am so so so excited for this weekend, mostly because this past week was crazy and this weekend is full of some fun autumn activities. #basic


What are you guys up to? I’m on a mission to find an apple cider doughnut. YES.


xoxoxo


Faves of the week:


cannot even get over how good this pumpkin sage lasagna looks.


beauty: ginger fig tart with chestnut almond crust.


game day baked chicken wings. this platter is amazing.


this elderflower syrup (and the jars!) are so cool.


i’d totally eat carrots this way with brown butter.


so many good fall things! this praline glazed apple bread. wow.


surely will try this no stir risotto recipe.


one bowl pumpkin sheet cake! yes please.


this braised beef and orzo looks like the ultimate comfort food.


love the sound of creamy roasted cauliflower dip.


these are so creative: chestnut chocolate graham crackers.


raw kiwifruit nachos. i’m so intrigued!


this danish apple bread with cream cheese is stunning.


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Published on September 23, 2017 03:45

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